Bold and Complex Champagne is made in a distinctive style. While the Champagne region’s cool climate plays a significant role to its character, it also gains a lot of nuances and complexity thanks to how it is made. Unlike Prosecco, Champagne is re-fermented in the bottle and then allowed to age in direct contact with the lees (spent yeast cells) for varying amounts of time. The longer it ages on the lees the more nut, yeast and fresh bread aromas and flavours it acquires. Champagne is the classic interpretation of this style but a number of Canadian producers from coast to coast are emerging as world class producers. This wine style is best served with flavourful hors d’oeuvres but it also makes a fine base to classic sparkling wine cocktails such as a Kir Royale or the appropriately named Champagne Cocktail which is made by placing a sugar cube soaked with bitters in a flute and topping with a splash of Cognac and 4 to 5 ounces of Champagne. Recommended Pairing: Savoury Pancakes with Smoked Salmon Serves 8-10 as Hors D’oeuvres Ingredients (batter): 1 cup all-purpose flour 1 tsp salt 1 cup water 1 tsp dried dill 4 green onions, thinly sliced Pinch pepper Vegetable oil Ingredients (toppings): ½ red onion, skin removed, thinly sliced 9 ounces cold smoked salmon 1 cup sour cream 2 tbsp chopped chives 1. Combine all the batter ingredients and mix thoroughly. The mixture should have the consistency of a light pancake batter. Adjust the amount of water as needed. 2. Add two tablespoons vegetable oil to a non-stick frying pan. Place over medium heat. 3. Fry pancakes in batches. 4. Serve the pancakes on a platter accompanied with smoked salmon and individual bowls of sour cream, red onion and chopped chives.
HOME & GARDEN MAGAZINE
HOLIDAY 2013
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